Burmese-style fish curry with noodles, mustard greens and duck eggs

AT A GLANCE

Serves 4 people

30 min preparation

1 hour 0 min cooking

The national dish of Burma, called mohingha, is a curried fish
soup with rice vermicelli and lots of adorning condiments. The
flavours of this recipe are similar, but we've used fresh rice
noodles and a thicker curry sauce. Feel free to use as many or as
few of the condiments as you like.

Meanwhile, bring a saucepan of water to the boil over medium-high heat, add duck eggs and cook until medium-boiled (10-12 minutes). Cool under running water, peel and halve.

03

Meanwhile, heat peanut oil in a saucepan over medium heat, fry shallot and garlic separately until golden (3-5 minutes). Remove with a slotted spoon and set aside to drain on absorbent paper.

04

Place noodles in a heatproof bowl, cover completely with boiling water and stand until heated through (1-2 minutes), then drain and serve with fish curry, fried garlic and shallot, duck eggs, coriander, chillies, mustard greens, lime wedges and chilli powder to the side.

Note Duck eggs are available from Chinese
butchers. Pickled mustard greens, shrimp paste and tamarind purée
are available from Asian grocers.